"Keshia Sakarah’s Brixton spot offers a range of island cooking rooted in her second-generation perspective: small plates of saltfish accra, fried chicken with molasses, or doubles; a trio of roti; and either curry goat or curry chicken with rice and peas. She’s currently running a monthly supper club, Baruru, while figuring out the future of the restaurant proper: Check the website for dates and menus." - Yasmin Khan, James Hansen